A good rule of thumb is three minutes over medium heat, turn and cook for three more. Then cover, turn the heat down and cook another three or so. That should get you close. Now you need to decide whether or not I know what the hell I'm talking about.

I can vouch that Matt knows what the hell he is talking about. Either that, or he gets lucky a lot.

question: stupid, but I've heard a slew of answers. What temperature does pork need to be cooked to?

Depends on the cut, but high-temp cuts like loin and chop are best at slightly under medium ,IMO. Still needs some color inside or the texture will be terrible. That said, undercooking it gives it an equally bad texture.

wild mushroom risotto with a hearty Italian red wine. Use a splash of the wine in the risotto for extra wow factor.

question: stupid, but I've heard a slew of answers. What temperature does pork need to be cooked to?

It doesn't really need to be cooked to a particular temp, as trichynosis doesn't exist anymore. That said, for tender pieces 140 is probably best, as it won't dry much and people recoil at pink pork. 150 or so for sausage, as drying isn't that big a concern.

Just looked it up... looks good ol s'ghetti and ragu to me. But rachel ray's dish was the first site it pulled up

Quote:

Originally Posted by ChicagoRon

I posted instructions for fish en papillote in an other thread. Not going to re-post, but if you want it, PM me and I'll send it to you.

Anyway, it fits the bill, and has easy cleanup.

I searched and it took me to the dover sole thread, but I didnt see anything. Not a huge fish guy and its always a crapshoot if the girls in the mood for it (MOAR TUNA!!) but i just looked this up online and seems super easy.

Cooking sausage--I usually put it in a cast iron skillet and add water to cover the sausages about halfway. Med+heat, turn occasionally, try not to pierce. Eventually the water cooks off (at this point they're cooked) and then they'll brown in the skillet. Just take them out when they casing is browned enough for you.

LOL No way. I'm not using sausage for anything. But it looks like Dean & Deluca's foie is Canadian, so I didn't know if it was worth the price or not.

Quote:

Originally Posted by kwilkinson

Thanks Gome. I know they sell whole lobes and they also sell torchon. I just need a slice or two though.

For sausage I usually brown the outside, warm enough to brown it but gentle enough to not break the casing, and then toss it in a low oven to finish. I've also heard of people browing the outside, then tossing a touch of water and a lid to steam it to finish, but IMO that makes the nice sear you got on it softer and less crisp, basically defeating the purpose of searing it int he first place. You could also simmer it in water until it's cooked through and then finish it on the stovetop.